Ingredient info:Anaheim chiles, also known as California chiles, are available at many supermarkets and at Latin markets.

Preparation

Preheat oven to 400°F. Toss chiles, bell
peppers, oil, 1/2 teaspoon salt, sugar, coriander,
and cumin in a large bowl. Season to
taste with black pepper and toss to coat
evenly. Arrange peppers in a single layer
in a large roasting pan, overlapping as
needed.

Roast until peppers are soft and edges
begin to brown, about 1 hour. Transfer to a
large bowl. Halve, pit, and slice nectarines;
add to warm peppers. Add lemon juice and
toss to combine. Season to taste with salt
and pepper.

my notes

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Recent Review

This was pretty good and a really refreshing combination. I already had frozen roasted Hatch peppers and I had just roasted some red bells so I just reheated the peppers and seasonings until they were hot and then added the lemon juice (a really nice touch) and a peach (no nectarines in house). The roasted Bells had garlic and Balsamic vinegar on them so that might have enhanced the flavors (or not). I'll make this again next summer when I have fresh roasted Hatch peppers. I'm also going to try it cold, as a salad. My admiration for the person who thought this up!